10,000 low king recipes

Vegan vegetable shepherd's pie tops broccoli, peas, carrots, peppers, collards, and tomatoes with creamy mashed potatoes. High-fiber, gluten-free, dairy-free comfort.

Crispy pan-fried chicken dumplings stuffed with napa cabbage, shiitake mushrooms, and ginger served with a sweet-tangy orange marmalade dipping sauce. A lighter homemade potsticker you can prep ahead.

A basic soup base that's made with tomato sauce. Perfect to use when creating any kind of soup!

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Pinto beans simmer with onions, celery, tomato sauce, and a splash of hot sauce, served over hot brown rice for a vegan, budget-friendly weeknight dinner. Ready in under 25 minutes.

This is a good combination recipe, sausage, mushrooms and spinach, very nutritious, and tasts very good too.

Ricotta gives the frittata creaminess and the moist texture, spinach provides lots of nutrition and mint makes the frittata taste so refreshing. A great breakfast to let your day get started.

This is a quick and easy version of a French classic. It has been altered to use no flour and no sugar.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Curried chicken thighs simmered with golden apples, mushrooms, and onions in apple cider. Toasted curry powder creates a fragrant sauce that's perfect over rice or baked potatoes.

Sopa de ajo, a classic Spanish garlic soup with sauteed garlic, whole wheat breadcrumbs, chicken broth, paprika, and cayenne. Warming, simple, and ready in under an hour.

Vegan carrot pudding with ginger, cinnamon, walnuts, and raisins topped with a fruit compote and cashew cream. A dairy-free, egg-free baked dessert sweetened with maple syrup.

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Easy raw fennel salad: crisp fennel cubes tossed with good olive oil, salt, pepper and a splash of white wine vinegar. A refreshing, anise-scented Italian side that lets the fennel's clean crunch shine. Ready in minutes.

This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.

Mixed greens tossed with homemade balsamic vinaigrette made from shallots, fresh basil, and extra-virgin olive oil, then topped with grape tomatoes and yellow bell pepper strips.